Recipes
Beat the Budget’s Vegan butternut squash risotto
This hearty dish of creamy rice and golden butternut squash takes a bit of time and effort to create, but the end result is well worth it...
This hearty dish of creamy rice and golden butternut squash takes a bit of time and effort to create, but the end result is well worth it...
Cook: 40 Mins
Serves: 4
Price: 84p per serving
Nutritional Information
Each 641g serving contains
Energy
1660kj
397kcal
1660kj
397kcal
20%
Fat
7.1g
7.1g
Low
10%
10%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
12.8g
12.8g
Low
14%
14%
Salt
0.83g
0.83g
Low
14%
14%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
259kj/62kcal
Typical energy values per 100g:
259kj/62kcal
Ingredients
1 butternut squash, peeled, deseeded and cubed
1 onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
A few sprigs thyme, leaves picked, plus extra to garnish
1 1/2tbsp tomato puree
25g Asda Arborio Rice
1 courgette, coarsely grated
2tbsp rapeseed oil
1 reduced-salt vegan stock cubes, made up to 1.1L
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Put the butternut squash on a baking tray, drizzle with 1tbsp of the oil and toss to coat well. Pop in the oven and roast for 30 mins, tossing halfway through.
3
Meanwhile, add the onion to a large pan with the remaining oil. Cook over a medium heat for 5 mins or until softened but not browned.
4
Add the garlic, thyme and tomato puree to the pan, frying the puree at this stage this gives it a more mellow flavour – essential for a tasty risotto.
5
Add the rice to the pan and cook for 1 min to toast.
6
Reserve 1 ladleful of the stock and set aside. Add 1 ladleful to the pan, stirring continuously, and keep stirring until the rice absorbs all the liquid. Repeat, adding 1 ladleful of stock at a time, until it is all used. This process gives the best consistency – and it's quite therapeutic!
7
Put halt the roasted squash in a blender with the reserved stock, then blitz to a puree. Fold into the risotto, along with the grated courgette, then stir to combine.
8
When the rice is fully cooked, fold int he remaining butternut squash or scatter over the top if you prefer. Garnish with thyme leaves and season with freshly ground black – and you're good to go!